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First of all, sit down, turn on your speaker, and tune into our ALCOVE 06 playlist on Spotify or Apple Music.

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WHAT THIS COFFEE MEANS TO US

Do you know what an IPA is?

Here’s what ChatGPT would tell you if you asked what an IPA is:

“An IPA (India Pale Ale) is a type of beer that stands out for its strong hoppy flavor, which gives it a bitterness and often fruity, floral, or resinous notes. It’s generally higher in alcohol than other beers, usually around 6–7%. IPAs are popular for their bold flavor profile, and there are several variations, such as New England IPAs (hazier and fruitier) or Double IPAs (even hoppier and stronger).”

Now imagine what it would be like to co-ferment hops with coffee… that’s exactly what Sebastian Ramirez did with this coffee. And it’s pure magic.

IPA HONEY PROCESS

1-Harvesting and classification of cherries (95% ripe, 5% semi-ripe).
2-Anaerobic fermentation in 200-liter tanks for 100 hours at a constant temperature of 18 °C with CO₂ injection.
3-Coffee depulping and anaerobic fermentation for 100 hours with CO₂ injection.
4-Addition of a lactic acid inoculum: MOSTTO-HOPS (essentially, it’s an active yeast and bacteria culture infused with hops, similar to how kombucha is made).
5-Greenhouse drying at 40 °C and 25% humidity for about 20 days.
6-Additional greenhouse drying for about 5 more days.
7-Packing in GrainPro bags and stabilization for 15 days.
8-Hulling and manual selection, then vacuum packaging.

ABOUT SEBASTIAN RAMIREZ

This lot of Pink Bourbon Session Honey IPA was produced by Sebastián Ramírez, a fourth-generation coffee producer with more than 14 years of experience. The El Placer Farms project brings together smallholder farms in Quindío and Huila: El Placer, Andalucía, La Sofía, La Carito, and La Paz, located at altitudes ranging from 1,200 to 2,100 meters.

The processing center, Hacienda Córcega in Quimbaya, is equipped with state-of-the-art technology. Sebastián and his team prioritize sustainable farming, avoiding herbicides and fostering soil health. They also operate a microbiology lab dedicated to developing innovative coffees.

Most of their coffees are processed either naturally or through the honey method, often incorporating carbonic maceration and specific fermentations using yeasts and lactic acid bacteria to create unique flavor profiles. Sebastián also adds the “musto” (juice/pulp) from the coffee cherries during fermentation to maximize flavor.

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Reminds us of: MANGO, PINEAPPLE, HOPS, SPRUCE, CHOCOLATE, CARAMEL

ORIGINE: COLOMBIA

REGION:	QUINDIO + HUILA
PRODUCER:	SEBASTIAN RAMIREZ
FARM:	EL PLACER
VARIETY:	PINK BOURBON
PROCESS:	IPA HONEY
ALTITUDE:	1200-2100m

100g (Whole beans)

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SUGGESTED PARAMETERS

Espresso (1:2.2)

94ºC
8 BARS
20g IN
44g OUT
32 seconds

V60 (1:16)

88ºC
20g IN - 320g OUT
60g Bloom (0:30)
140g (0:30-0:45)
220g (1:00-1:15)
320g (1:30-1:45)
End: 2m25s